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When the Moon Hits Your Eye...............
Like a big Lasagna pie.......................THAT'S AMORE!!! I got to use my new Rachael Ray Bubble and Brown Lasagna Pan I got from CSN last night. Lasagna is one of those things, to me, you have to prepare people for. I had to give heads up to my family ahead of time. One must prepare one's belly.
I also understand from different sources that this very pan is on sale at Kohl's this week, so maybe you would like to head on over, because this one is worth the buy!  Stuff you need: lasagna noodles sauce of your choosing 2 different meats: I chose elk Italian sausage and venison ground meat 1 can diced tomatoes handful of chopped olives Mozz., ricotta,Parm and blended cheeses (I used the CostCo kind) 1 egggarlic  basilsalt/pepper Everything needs a home for the hour. ~Bring a BIG pot of SALTED water to a boil. ~In another dish, brown and drain(if needed) your two kinds of meat. My elk It. sausage was in it's casings, so I removed them and broke up the meat before browning. ~Put your sauce, tomatoes, olives and spices together in one pot. Season as you see fit. I wanted to put red pepper flakes in there too, but there is a little mouth to feed at the table. ~Water boiling, add noodles one at a time. Make sure they are not laying on top of one another. They don't cook evenly and get icky. ~In a small bowl, mix together the whole container of ricotta and the one egg. Assembly Line ~Add a spoonful of sauce to the bottom of your dish. That way your noodles don't stick to the bottom. Lay down 3-4 noodles to cover the bottom of the dish. ~Add a spoonful per noodle of your ricotta mixture and spread over your noodles. ~Sprinkle meat over ricotta. ~Spoon about 2 spoonfuls of sauce over the meat. ~Cover with Mozz., blended, and Parm cheese. ~Repeat ~~If it looks like you're not going to have enough stuff to repeat every layer, do a layer of just cheeses, and then continue with the regular layers after.~~ ~On the VERY TOP LAYER, cover with cheese and then dab with butter. That will make it golden brown and just plain good when you bake it.  It was SO good. The pan didn't stick. It was FANTASTIC getting in and out of the oven because of the handles on the sides. It made a good and deep lasagna that was evenly heated through. With the stoneware, it stayed hot till Love and FIL got back from chasing piggies in the dessert. Monk loved his zagna, and we have seconds to freeze for a later date! Very happy with the purchase. It's a great pan that I'm sure I'll find another use for other than great tasting lasagna!    Venison and Elk Lasagna 
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